Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

To marinate the chicken, combine 1 tablespoon of sauce sauce, 1 minced garlic clove, one green onion, 1 tablespoon of oil and the chicken breast in a ziplock bag. Move the liquid around the chicken and seal the bag, pressing out as much air as possible. Refrigerate for 30 minute or up to 3 hours.

Heat 1 tablespoon of oil in a large saute pan over high heat. When the oil is hot, carefully add the chicken to the pan. Cook the chicken until cooked through and browned on both sides. Remove from pan cut into very small pieces. Set aside.Reduce heat to medium and add the remaining 1 tablespoon of oil to the pan. Add the shredded cabbage, carrots and remaining Tbs of soy sauce to the pan. Saute for 5 minutes, until vegetables have softened. Add the bean sprouts and cook for another 2 minutes. Lastly, add the remaining glove of minced garlic and cook until fragrant, about one minute.

Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more. Remove from the heat and stir in the chicken. Place the entire mixture into a strainer placed over a bowl. Press down mixture to expel as much moisture as possible. Let mixture sit for at least 30 minutes before filling the egg roll wrappers.

To complete the egg rolls, heat at least 3 inches of oil in a Dutch oven or deep fryer to 375F. While the oil is heating, prepare the egg rolls. Lay one egg roll wrapper on a clean, dry surface with one corner facing you. Place 1-2 Tbs of the chicken/cabbage mixture in the middle of the egg roll wrapper. Fold the corner closest to you over the filling. Rolling slightly away from you, fold the two corners facing to the side in towards the middle. Continue rolling the wrapper tightly away from you. Dip a finger in the cornstarch/water mixture and brush the inside of the remaining corner with it. Adhere it to the egg roll and repeat with the remaining egg roll wrappers and mixture. Fry egg rolls, 4-5 at a time until golden brown, about 5 minutes. Let drain on a paper towel and serve warm with sweet and sour sauce, duck sauce or soy sauce.

1 comment:

Hi! I would like to enter this recipe at the county fair. While I will not be entering the actual product, I can write a report about what I learned while making it, and submit the report for judging. May I have your permission to do this? Thanks!